the first, and most obvious, question you get asked when you’re opening a restaurant is, ‘why on earth would you ever want to open a restaurant?’ to open a restaurant you have to find and renovate a space, jump through 20,000 beaureaucratic hoops, come up with remarkable food, and make sure that everything works flawlessly. and at the end of all this, if you’re lucky, you’ll break even. maybe.
thus the obvious question: ‘why would you ever want to open a restaurant?’ for me it’s the ability to take a bunch of the things i care about: organic food, community, veganism, architecture & design, and represent them in one space.
i can write about organic food and veganism and architecture & design, but it’s a lot more compelling and interesting to open a restaurant and show actual, physical examples of organic food, community, veganism, and architecture & design. blogs and instagram are great, but a picture of food will never replace an actual, beautiful plate of food served in a beautiful space.
what are people saying about little pine?
for press inquiries, please contact rachel dubin at rdubin@wagstaffworldwide.com or 323.871.1151.
